Kinilaw na Isda

Name: Kinilaw na Isda
Total time: 20 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1 lb incredibly fresh sushi-grade tuna or Spanish mackerel (tanigue), cut into 1/2-inch cubes; 1 cup high-quality coconut vinegar or cane vinegar (divided); 1/3 cup calamansi juice (or lime juice); 1 large red onion, thinly sliced; 2 thumbs ginger, peeled and finely minced; 3-5 Thai bird's eye chilies (siling labuyo), finely chopped; 1 tsp salt and 1/2 tsp ground black pepper

The Filipino version of ceviche, featuring raw fish cured in vinegar and citrus.

20 minutes

Serves 3

Appetizer

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
The Wash (Crucial Step): Place the cubed fresh fish in a colander or bowl. Pour 1/2 cup of the vinegar over the fish and toss briefly for about 30 seconds. This "washes" the fish, neutralizing any fishy odor and lightly starting the curing process. Drain the vinegar completely and lightly squeeze the fish. Do NOT rinse with water.

2
Mix Aromatics: In a non-reactive bowl (glass or ceramic, never metal), combine the remaining 1/2 cup of fresh vinegar, calamansi juice, thinly sliced red onions, minced ginger, chopped chilies, salt, and pepper.
3
Cure the Fish: Add the washed fish cubes to the aromatic vinegar mixture. Gently toss everything together so the fish is completely submerged and coated in the acidic liquid.
4
Rest Briefly: Let it sit for 10 to 15 minutes in the refrigerator. The acid will "cook" the fish, turning the outside opaque white while leaving the inside tender and raw. Do not over-marinate, or the fish will become rubbery.
5
Serve immediately: Serve ice-cold as a refreshing appetizer or "pulutan" (bar snack).

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